Cantaloupe Ice Cream Recipe

Steven Pennington

Ripen cantaloupe made into ice cream using French technique

Prep Time 10

Cook Time 5

Freezing Time 4

Total Time 4 15

Course Dessert

Cuisine French

Servings 5 cups

Calories 363 kcal

1 ripe Cantaloupe Melon / best to buy 3 to 4 days before using for max sweetness
½ cup White Table Sugar
2 cups Heavy Cream / Half & Half will work
3 Egg Yolks / do not use the egg whites making ice cream

Get Recipe Ingredients

1. Prepare the Cantaloupe
Let the melon ripen on the counter for 3-4 days to enhance sweetness.
Cut the cantaloupe in half and scoop out the seeds and pulp.
Remove the flesh from the rind and blend or process until smooth to make a cantaloupe purée. Set aside.
2. Heat the Cream
In a medium saucepan, combine the heavy cream and sugar.
Warm over medium heat until small bubbles appear (around 180°F / 82°C).
Stir until sugar fully dissolves, then remove from heat.

Tempering prevents the eggs from scrambling when added to hot liquid.
In a separate bowl, add ⅓ of the hot cream mixture and let it cool to about 140°F / 60°C.
Add in the 3 egg yolks and whisk quickly until smooth.
Pour this tempered mixture back into the saucepan with the remaining cream.
Whisk together rapidly with the heat off until fully combined and thickened slightly.

4. Chill & Freeze
Let the custard cool to room temperature, then stir in the cantaloupe purée.
Cover and refrigerate until completely cold (about 2–3 hours).
Pour into your ice cream maker and churn according to the machine’s directions.
Transfer to a container and freeze for a few hours to firm up.
If using an ice cream maker, be sure to place the machine freezing base into the freezer for a few hours before making ice cream.

Alternative: Cantaloupe Granita
For a lighter, dairy-free version:
In a blender, combine cantaloupe, ½ cup sugar, 2 cups water or cream, and 1 teaspoon salt.
Blend until smooth.
Pour into a shallow pan and freeze for 4+ hours, scraping every 45 minutes for a fluffy texture.

Chef Notes:

Older cantaloupe will be sweeter than freshly picked
See above for a list of alterations and substitutes ingredients
Use a little bit less sugar when making cantaloupe granita
Substituting different fruits using the same recipe and technique works perfectly
Find out when cantaloupe is in season in your state
Add a splash of vanilla extract or a squeeze of lime juice for a refreshing twist.
Store in an airtight container for up to 7 days.

Keyword Canatloupe Granita, Cantaloupe Ice Cream, Fresh Ice Cream, Fruit Ice Cream